Prawn Pouches

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 24 wonton wrappers (or samosa patties)
• 24 spring onions, shoots
• oil (for deep frying)
• 1 1/2 cups prawns, shelled and deveined and washed thoroughly (300 g.)
• 10 button mushrooms, sliced
• 3 spring onions, chopped fine
• 1 stalk celery, chopped
• 1 tablespoon soya sauce (black if avlbl)
• 2 tablespoons garlic paste
• 2 tablespoons cilantro leaves, chopped
• 1 tablespoon fish sauce (i don't use this)
• 2 teaspoons black pepper (10 g)
• 2 teaspoons cornflour (10 g)
• 1 teaspoon ginger paste (5g)
• 3 green chilies, chopped (you can tone this down if you so wish)
• salt

Recipe

• 1 filling: mix all ingredients together.
• 2 pouches: make 24 portions of the filling mix and put one portion on each wonton wrap.
• 3 bring the four corners together and press together so that it resembles a pouch.
• 4 tie each one in a spring onions shoot and deep fry in a wok till done.
• 5 (they should be golden and crisp) serve with hot and sweet sauce.
• 6 hot and sweet sauce: mix 1 kg sugar, 500 ml vinegar, 50 g red dry chillies crushed, and salt to taste and simmer over medium heat stirring continuosly till half the quantity.
• 7 cool and serve.